Strawberry Cream Cake
11-010
Group 1
Ingredient
KG
%
Cake Flour
0.200
100.00
Sugar
0.200
100.00
Evaporated Milk
0.060
30.00
BAKELS CAKE CONCENTRATE
0.010
5.00
Eggs
0.360
180.00
BAKELS OVALETT
0.024
12.00
Total Weight: 0.854
Group 2
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.300
-
Evaporated Milk
0.150
-
APITO BUTTA VANILLA ESSENCE
0.003
-
BAKELS UNIFIL STRAWBERRY
0.045
0.00
BAKELS UNIFIL STRAWBERRY
0.050
-
Total Weight: 0.548
How to do it:
Cake:
1. Combine all ingredients.
2. Using wire whisk, mix at low speed for 30 sec.
3. Shift to high speed and mix for 8 minutes.
4. Shift to low speed and mix for 30 sec.
5. Pour batter in a well-greased and lined 8” diameter round pan until ¾ full (approx 540 g batter weight).
6. Bake at 180°C for 30-40 minutes.
Filling/Icing:
1. Beat Bakels Whipping Cream on medium speed for 5 minutes.
2. Add evaporated milk gradually while whipping on high speed for 3 minutes.
3. Fold in Apito Butta Vanilla.
4. Set aside 150g icing and swirl Unifil Strawberry in it and use this as filling.
Assembly:
1. Cut the cake horizontally into 3 layers.
2. Spread filling on each layer.
3. Cover with icing.
4. Pipe Unifil Strawberry at the center.
5. Decorate the sides with chocolate transfer.
Yield: 1 x 8 inches - round cake
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